Made With Love

Faulkner: Women of Wesley United Methodist Church get cooking for annual bazaar

Fall has arrived -- and with it comes my busy season.

The busy season for me lasts through the end of the year. These next few months are chock full of festivals, parties, not to mention the holidays.

I already need a few more days in October to accommodate my schedule.

I recently stopped by the home of Ellen Richardson. There she was, in apron and all, planning for the Wesley United Methodist Church bazaar. She is on a countdown until Oct. 17, the date of the event. If you could see all the canned jars of soup stock, chow-chow, preserves and marmalades she's preparing, you'd wondered how she gets any rest at all.

"This is just one part of the booth materials," she told me. "I must bake."

On the morning of my visit, she was gathering ingredients for cinnamon rolls and biscuits. I must admit, I picked the right day to stop by.

Richardson is a retired librarian who worked for the Beaufort County School District. She has a busy schedule, too. She loves to travel, bowl and work with the Wesley United Methodist Women.

An early riser, Richardson begins each day in prayer and devotion. She reads Scripture and then checks on her friends who live alone, making sure they are up and beginning their days.

"I welcome fall," she said, "as I tend to move faster and get more things done. I don't consider preparing for the bazaar 'work.' I consider it a way of using my time wisely."

Each Wesley Woman has a task for the bazaar.

For those whose hearts are in the kitchen, the assignment usually involves cooking. And it's not just canned goods and baked items.

"Many come for our rib dinners, as well as fish dinners."

IF YOU GO

The Wesley United Methodist Church annual fall bazaar is 9 a.m.-2 p.m. Oct. 17 at 810 Duke St., Beaufort. Details: 843-524-9487

Today I share recipes with you from the files of Wesley United Methodist Women.

BANANA FRUIT BREAD

1 3/4 cups sifted flour

1/2 teaspoon salt

3 teaspoons baking powder

1/2 cup chopped nuts

1/3 cup shortening

2/3 cup sugar

2 eggs

1 cup mashed bananas

1 cup mixed candied fruits and peels

1/2 cup raisins

Preheat oven to 350 degrees. Sift together flour, salt and baking powder. Add nuts and blend. Place shortening in mixer bowl. Beat until very creamy. Slowly add sugar, beating until fluffy after each addition. Add eggs and beat until thick. Add flour mixture and bananas alternately, blending thoroughly after each addition. Fold in fruits and raisins. Turn batter into two 4 1/2-inch by 8 1/2-inch by 3-inch loaf pans. Bake 40 to 50 minutes.

CRANBERRY FRUIT BREAD

2 cups sifted flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Juice and grated rind of 1 orange

2 tablespoons melted shortening

1 egg

1/2 cup chopped nuts

2 cups cranberries, cut in halves

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, baking soda and salt. Combine orange juice, grated rind, melted shortening and enough water to make 3/4 cup. Stir in beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in cranberries and nuts. Spoon into greased loaf pan (9 inches-by-5 inches-by-3 inches), spreading the batter evenly, making corners and sides slightly higher than center. Bake for 45 minutes.

ORANGE NUT BREAD

2 1/2 cups sifted flour

1 tablespoon baking powder

1 1/4 teaspoon salt

1 cup chopped nuts

1 cup milk

2 beaten eggs

1/2 cup orange marmalade

2 tablespoons melted shortening

Preheat oven to 350 degrees. Preheat oven to 350 degrees. Mix and sift flour, baking powder and salt. Add nuts, milk and eggs ad stir lightly. Stir in marmalade and shortening. Pour in well-greased baking pan. Bake for 1 hour.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.

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